Roasted sea bass with herb gnocchi, creamy girolle mushrooms and broad beans by Otro Restaurant in Edinburgh

This dish has a great wow factor. Scottish girolle mushrooms are plentiful in August. At Otro restaurant we are combining them with broad beans, sea aster and herbs to bring the whole dish together. If you can’t get hold of girolles, mixed mushroom are fine.

For more information about Otro Restaurant visit

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Ingredients: Serves 2

1 sea bass left whole, scaled and canoe cut (ask your fishmonger to do this for you)

For the gnocchi :

600g of Maris Piper potatoes

100g of pasta flour

10g of chopped herbs (chives, tarragon and parsley)

40g of egg yolk

For the sauce:

300g girolle mushrooms

2 shallots, diced

2 glove of garlic minced

100g broad beans, shelled

100ml white wine

100ml of mushroom or chicken stock

200g of double cream

10g of chopped herbs (chives tarragon and parsley)

2 tbsp of olive oil


1. Start with the gnocchi. Steam the potatoes until tender. Peel while still warm then push the potatoes through a ricer. Weigh out 400g of the riced potatoes and put on the work bench. Add the flour, herbs, egg yolk. Season with salt and pepper. Bring the mixture together to form a dough.

2. Roll out the dough into long 1.5cm wide sausage shape and cut into 1 cm sections. Simmer the gnocchi in a large pan of salted water. When they float to the surface cook for 1 more minute then transfer to iced water.

3. In a medium saucepan soften shallots and garlic in the olive oil. Add the mushrooms and cook for 1 minute or two. Add the wine and reduce by 2/3. Add the stock and cream and reduce to a sauce consistency. Season with salt and pepper. Keep warm.

4. Preheat your oven to 180ºC, gas mark 4. Place your fish on baking tray lined with oiled baking paper, belly down. Drizzle with olive oil and season with salt and pepper. Place in the oven and cook for 10-15 min.

5. Remove the fish from the oven. Place on to the serving plate. Warm the gnocchi and the broad beans in the sauce and pour over the fish. Sprinkle with the fresh herbs. Enjoy!

In association with Taste Communications.